Mango Halwa |Mango Sheera | How to make MangoHalwa or Mango Semolina Pudding/Halwa/Sheera

mango sheera/halwa

Mango Sheera
/Halwa:

Mango sheera/Halwa recipe is just exactly the way we make other Semolina Halwa. The only addition is of mango pulp and you get delicious Mango Halwa.

If you are looking for more recipes from this blog please do check.

Aamras(Mango Puree)
Mango Sandesh
Mango Phirni
Carrot Kheer

Mango Sheera/ Halwa Recipe(step by step Instructions)

mango sheera

Melt the ghee in a heavy bottom pan.

Add the semolina in the melted ghee and roast it and stir continuously, until semolina turns into golden brown colour and sweet aroma starts to come.

mango sheeraIn a separate pan on medium heat, Boil the sugar and milk mixture.

Add milk and sugar mixture in the roasted semolina over medium heat.

Stir continuously to prevent lump formation.

mango sheeraOnce the semolina starts boiling reduce flame.

Add the mango pulp and mix well.

mango sheera

Stir till moisture reduces and semolina will get a proper consistency and will and begins to come away from the sides of the pan.

Turn off the heat and allow the mixture to cool to a warm temperature.

Sprinkle the sliced almonds, pistachio and serve.

 

5 from 1 vote
mango sheera |halwa
Mango Halwa |Mango Sheera | How to make MangoHalwa or Mango Semolina Pudding/Halwa/Sheera
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Main Ingredients: semolina and mango 

Level of cooking: Medium

Recipe Type: Dessert
Cuisine: Indian
Servings: 2
Calories Amount per serving: 495 kcal
Author: spicy veg recipes
Ingredients
  • ½ cup Semolina Rava/suji
  • 1 cup Milk
  • 1/2 cup ripe Mango Pulp
  • 1/4 cup sugar
  • 2 tablespoon ghee
  • 1 tablespoon Blanched and slivered almonds and pistachio
Instructions
  1. Melt the ghee in a heavy bottom pan.
  2. Add the semolina in the melted ghee and roast it and stir continuously, until semolina turns into golden brown colour and sweet aroma starts to come.
  3. In a separate pan on medium heat, Boil the sugar and milk mixture.
  4. Add milk and sugar mixture in the roasted semolina over medium heat.
  5. Stir continuously to prevent lump formation.
  6. Once the semolina starts boiling reduce flame.
  7. Add the mango pulp and mix well.
  8. Stir till moisture reduces and semolina will get a proper consistency and will and begins to come away from the sides of the pan.
  9. Turn off the heat and allow the mixture to cool to a warm temperature.
  10. Sprinkle the sliced almonds, pistachio and serve.

Enjoy!

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